Kung Pao Quinoa Bowls
These Kung Pao Quinoa Bowls are a healthy, vegetarian twist on kung pao chicken. They're made with quinoa, broccolini, and a green sauce on top.
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Fat 10
Carbs 59
Protein 15
Yield 4
Ingredients
Quinoa
- 1 cup quinoa
- 2 cups water
Kung Pao Veggies
- 2 tablespoons sesame oil
- 2 cloves garlic minced
- 1/4 cup green onion minced
- 1 15 oz can chickpeas
- 4 cups broccolini
- 1 heaping cup matchstick carrots
- 2 tablespoons tamari soy sauce or coconut aminos
- 1 tablespoon sriracha
- 1 tablespoon chili paste
- 1 tablespoon honey
Other
- peanuts sesame seeds, and green onion
- 1/2 cup green goddess dressing store bought or homemade
Instructions
For the Quinoa
- In a large pot, bring quinoa and water to a boil. Cover and lower the heat to low and let simmer for around 20 minutes or until all the water has evaporated.
For the Kung Pao Veggies
- Place sesame oil in a large pan and heat on medium/high heat.
- Then, add in the vegetables and beans and sauté for 3-5 minutes to lightly cook the veggies so that they are still crunchy.
- Once veggies are at the desired texture add in the sauce ingredients and sauté for a few minutes.
For the Bowls
- Prep bowls by separating the quinoa out into 4 portions.
- Then do the same with the veggies. Top with peanuts, sesame seeds, green onion, and a few tablespoons of the Green Goddess Dressing.
Nutrition Facts
Calories: 400kcal | Carbohydrates: 59g | Protein: 15g | Fat: 10g | Fiber: 8g | Sugar: 8g